Crunchy Coconut Vanilla Granola (Home Grown Kitchen)
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Nicola Galloway of Home Grown Kitchen blog shares her Crunchy Coconut Vanilla Granola recipe.
This makes quite a large batch so don’t be concerned about the quantity of butter, it gives the granola a lovely crunchy texture. You can also use coconut oil for dairy-free and replace the sugar with coconut sugar. Serve with fresh seasonal fruit (in our case papaya) and natural yogurt.
250g butter or coconut oil
1/3 cup honey
1/3 cup panela (Colombian unrefined cane sugar), raw sugar or coconut sugar
1 tsp pure vanilla extract
1/2 tsp sea salt
2 kg quick-cook rolled oats
1 coconut, flesh removed and coarsely grated
OR 2 cups dried shredded coconut
1 cup chopped nuts; almonds, peanuts, brazil nuts, cashew nuts etc.
2 egg whites, beaten
Continue to Homegrown Kitchen for the recipe: http://www.homegrown-kitchen.co.nz/2013/09/25/crunchy-coconut-vanilla-granola/
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If you want some more recipe ideas on how to make with Coconut Oil, then you’ll need to have a login to the free learning area at Camp Coconut! www.coconutoilshop.co.nz/learn
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This recipe summary was posted by Neil Smith Wholefood Enthusiast at Camp Coconut.